Ciernikis (Russian Hors-d'œuvre of Poached Curd Cheese Galettes)

Ingredients

• 250 grammes pressed fromage blanc
• 125 grammes flour
• 50 grammes melted butter
• 3 eggs
• salt
• pepper
• nutmeg
• melted butter

Instructions

1. Mix 250 grammes of pressed fromage blanc, 125 grammes of flour, 50 grammes of melted butter, 3 eggs, salt, pepper and nutmeg.
2. Work with a spoon for a few moments, then pass through a sieve.
3. Make the mixture absorb a further 75 grammes of flour.
4. Mould into small galettes 4 to 5 centimetres in diameter and 1 centimetre thick.
5. Poach them in boiling water for 15 to 18 minutes.
6. Drain at the moment, dress in a well-heated timbale and sprinkle with melted butter.